These Gluten-Free Vegan Orange Muffins are moist, fluffy, sweet and fragrant. They come together in one bowl and are refined sugar free too. Perfect for breakfast, a snack or dessert!
2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
For the syrup (optional):
3tablespoonsorange juice(freshly squeezed or from a carton)
3tablespoonsmaple syrup(or sub any other sweetener)
Instructions
For the muffins:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda .
Mix well, adding a tiny splash more milk if it’s looking too dry .
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
For the syrup:
Whilst the muffins are baking, mix together the orange juice and maple syrup.
Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot.
These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
Video
Notes
*For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract.**You can alternatively use almond flour.